Sweet Potato Pudding

Instructions

1. Prepare the sweet potatoes
   Peel and grate the sweet potatoes using a box grater or food processor with a grating attachment. You should end up with about 4 cups of grated sweet potato.
2. Mix the wet ingredients
   In a large bowl, whisk together the coconut milk, melted butter, beaten eggs, and vanilla extract until well combined.
3. Combine the dry ingredients
   In a separate bowl, mix the flour, brown sugar, cinnamon, nutmeg, ginger, allspice, and salt until evenly incorporated.
4. Create the pudding mixture
   Add the grated sweet potatoes to the wet ingredients and stir well. Gradually fold in the dry ingredient mixture until everything is thoroughly combined. If using raisins, gently fold them in now.
5. Prepare for baking
   Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
6. Bake the pudding
   Pour the pudding mixture into the prepared baking dish, spreading it evenly. Bake for 1 hour and 15 minutes, or until the center is set and the top is golden brown and slightly caramelized.
7. Rest and serve
   Allow the pudding to rest for 15-20 minutes before serving. This helps the pudding to set properly. Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.